Garuda - Garba Rujukan Digital

Nova Yudha Andriansyah Putra

Unknown Affiliation

Author-ID : 6142040

Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other

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Menangani Kebersihan Area Kitchen dan Kelengkapan Alat-alat Memasak di Hotel Best Western Premier Hive Nova Yudha Andriansyah Putra; Audi Widyarini
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol 1 No 1 (2022): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode Mei 2022
Publisher : LPPM Universitas Nusa Mandiri

In processing food to achieve speed and accuracy of kitchen operations, it will be supported by kitchen equipment. In achieving a goal of increasing productivity stability, by equipping supporting and sufficient equipment. Considering that kitchen operations must run smoothly, the role of a tool is very important in the production process where the production value of equipment perfection. equipment damage due to the weakness of its users, for that equipment must be maintained and maintained properly so as not to experience severe damage that will hamper various activities inside. Kitchen employees who are implementers of the food processing production system using utensils should be considered for operating them. It really requires an understanding of employees about equipment both large and small, and how to use it properly and the function of each of these equipment. the results of observations, interviews, and questionnaires conducted by the author at Best Western Premier Hive.

Strategi Dan Peranan Kitchen Untuk Meningkatkan Oprasional Di Hotel Best Western Premier The Hive Cawang, Jakarta Timur Audi Widyarini; Ratna Puspita; Ati Candrasari; Eko Obi Purwanto; Nova Yudha Andriansyah Putra
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol 1 No 1 (2022): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode Mei 2022
Publisher : LPPM Universitas Nusa Mandiri

The hotel kitchen which functions as a production room that processes food ingredients from raw materials to food ingredients that are ready to be served and sold to hotel guests. What must always be kept clean so that the processed food is not contaminated with germs caused by the equipment used or raw materials used in the kitchen area is responsible for food production within the food & beverage department. This organization shows the positions and titles of kitchen staff from the top to the bottom. By looking at the meaning of the function and role of the kitchen in a hotel, and the parts of the kitchen in the hotel and the organization of staff in the hotel kitchen, the author is interested in taking the title: "Strategy and Role of the Kitchen to Improve Operations at the Best Western Premier Hotel The Hive Cawang , East Jakarta".

Strategi Dalam Peningkatan Olahan Pastry Dan Bakery Di Hotel Best Western Premier The Hive Cawang Jakarta Timur Eko Obi Purwanto; Jesica Yopi Anggraeni; Ati Candrasari; Ratna Puspita; Nova Yudha Andriansyah Putra
Jurnal Pariwisata Bisnis Digital dan Manajemen Vol 1 No 2 (2022): Jurnal Pariwisata, Bisnis Digital dan Manajemen Periode November 2022
Publisher : LPPM Universitas Nusa Mandiri

Food and Bakery is one of the departments in the F&B product in a hotel which is a place where various processed cakes and breads are processed which guests will enjoy. A baker must have a disciplined, agile, creative attitude and must always innovate. to always develop existing preparations into new products so that customers or connoisseurs of pastry and bakery preparations are increasingly interested and want to try these processed products, especially since processed pastry and bakery products are always a dessert. To find out the efforts to improve pastry and bakery products at the Bast Western Premier Hotel The Hive Cawang, East Jakarta, the researchers conducted research directly to the hotel. The research method used to conduct this research was descriptive qualitative analysis. The results of this study, the researchers concluded that in the processing of pastry and bakery every employee, both staff and deily workers, must follow existing management standards and recipes, both good quality raw materials, dosage, and processing techniques that aim to produce processed pastry and bakery products that are of good quality and in accordance with the standards that have been set so that there are more efforts to improve processing related to F&B at the hotel

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